Estouffat With Duck Sausage Food

ESTOUFFAT WITH DUCK SAUSAGE

Estouffat With Duck Sausage image

Provided by Florence Fabricant

Categories dinner, casseroles, one pot, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 9

Ingredients

1/2 pound dried navy beans or Great Northern beans
1/4 pound salt pork or smoked bacon, diced, or 1/4 cup duck fat
1 1/2 pounds duck sausage
2 medium onions, chopped
1 large carrot, chopped
2 cloves garlic, crushed
1 1/2 cups crushed tomatoes
1 bouquet garni
Salt and freshly ground black pepper to taste

Steps:

Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
Preheat oven to 300 degrees.
In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 23 grams, Carbohydrate 50 grams, Fat 38 grams, Fiber 12 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1956 milligrams, Sugar 9 grams, TransFat 1 gram

DUCK SAUSAGE

Duck Sausage image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons ground duck meat
1 cup diced duck meat
2 tablespoons ground duck fat, plus more for cooking sausage
1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
2 tablespoons port wine
1 teaspoon fennel seeds
Salt and pepper
Sugar
1 egg white
1 pound foie gras
Duck skin
8 pounds duck fat

Steps:

Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

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